Beet and Citrus Salad with White Balsamic Vinaigrette
Ingredients:
- 2 medium red beets, tops trimmed
- 1 golden beet, top trimmed
- 1 candy-striped beet, top trimmed*
- 3 oranges
- 1/3 cup red onion, thinly sliced
- 1/2 small fennel bulb, thinly sliced
- 1/4 cup white balsamic vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried or fresh tarragon
- 3 cups spinach
- 3 cups arugula
- 2 cups baby lima beans (canned or frozen)
- 1/4 cup walnut halves
- 2 ounces goat cheese
*If you are unable to find golden or candy-striped beets, feel free to substitute any beets equivalent to 4 beets.
Directions:
- Preheat oven to 400 F.
- Wash and wrap beets individually in foil, and place on rimmed baking sheet.
- Roast until tender, about 45-60 minutes.
- Meanwhile, prepare the dressing in a small bowl. Whisk together the white balsamic vinegar, olive oil, salt, pepper, and tarragon. Set aside.
- Peel cooled beets and cut into thin rounds.
- Cut all outer peel and white pith from oranges; discard. Cut oranges into thin rounds.
- In a large bowl, mix the spinach and arugula together.
- Add the beets, oranges, and lima beans.
- Add the fennel and red onion to the salad.
- Top with walnuts and goat cheese and drizzle the dressing over the top, mixing to incorporate.
Yield:
4 servings
Nutrition Tip
Famous for their deep purplish-red color, beets are a great source of a group of phytonutrients called betalains. Betalains are just one of the thousands of phytonutrients that work together as a powerful team to support health and immunity. Beets are also a good source of folate, fiber, potassium, magnesium, vitamin C, iron, and vitamin B6. Adding beets to a salad is a simple way to include a variety of colorful vegetables to your diet.
Source: Dana-Farber Brigham Cancer Center
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